Whole30 Thai Chicken Noodles
Meet your lunch plans. 🙂 Healthy whole30 Thai noodle salad with “peanut” sauce, chicken, and kale. An easy family friendly meal, serve hot or cold!
Servings Prep Time
4servings 15minutes
Servings Prep Time
4servings 15minutes
Ingredients
Salad
Sauce
Instructions
  1. In a blender (or food processor) puree all ingredients for the sauce until creamy and smooth.
  2. Place the zucchini noodles on a baking tray and cook in a convection toaster (or oven) on 450F for about 10-15 minutes until soft. Then set aside. *You can also cook them in a skillet on the stovetop or steam them, but I have found that convection baking the noodles turns out perfect results every time and eliminates excess water! Be sure to drain excess water from the noodles after cooking!
  3. In a large bowl add the chopped ingredients, chicken, noodles, and sauce. Toss together and top with cashews, sesame seeds, more cilantro, etc…